Cut out each swag and flower with scissors, leaving a bit of white space around the edges so shadows show. Apply a dot of royal icing to the ends of short swags, and attach the swags to the top and bottom tiers of a three-tiered cake.

Then, use a dot of royal icing to attach ends of longer swags to the ends of shorter swags. With royal icing, apply a single rosette to each point where the two swags meet. Cut out wreath with scissors, leaving a bit of white space around the edges. Wrap the middle tier with striped grosgrain ribbon, overlapping the ends in front; attach to cake and to each other with royal icing.

Attach the monogram wreath with royal icing where the ribbon overlaps.